Keto Dill Pickle Egg Salad
This Keto Dill Pickle Egg Salad is a quick and tasty lunch option packed with bold flavors, protein, and minimal carbs, making it ideal for those following a keto diet.
Ingredients
Main Ingredients
- 6 large large eggs, boiled and peeled Eggs provide a substantial amount of protein
- 1/2 cup mayonnaise Store-bought or homemade can be used
- 1 cup dill pickles, chopped Use dill or half-sour pickles for keto
- 1 tablespoon fresh dill, chopped Fresh dill adds great flavor
- 1/4 teaspoon black pepper For seasoning
- to taste salt Be cautious; pickles already contain salt
Optional Add-ins
- 1/2 cup diced celery Adds extra crunch
- 1 teaspoon paprika For flavor and color
- 1/2 cup chopped cooked bacon For added flavor
- 1/2 cup shredded cheddar cheese For creaminess and flavor
- 2 tablespoons chopped green onions Garnish or mix in for additional flavor
- 1 medium avocado, mashed Another option for creaminess
Instructions
Preparation
- Boil the eggs until hard-boiled, then cool them in ice water before peeling.
- In a large bowl, chop the boiled eggs and add mayonnaise, chopped dill pickles, and fresh dill.
- Season with black pepper and salt, mixing gently to combine.
- If desired, add any optional add-ins and mix until evenly distributed.
- Chill in the refrigerator for a couple of hours before serving for the best flavor.
Serving Suggestions
- Serve on lettuce leaves, in celery sticks, on low-carb bread, or with pork rinds for dipping.
Notes
Store leftover egg salad in the fridge for up to four days. Don’t skip chilling the eggs before mixing to prevent runny mayo. Adjust ingredients according to taste and preference.